Finely chop the onion. Scrape into a large saucepan. Add 1 tbsp olive oil and a pinch of salt, then cook over a medium heat, stirring regularly for 8-10 mins until soft but not coloured.

Meanwhile, peel the carrots and parsnips and slice into roughly 2cm chunks. Finely chop the garlic cloves, then add to the softened onions, along with the vegetables. Cook, stirring for 1 min, then strip in the thyme leaves. Pour in the stock.

Bring the mixture to the boil, then simmer away for 25 mins, or until the carrot and parsnip are completely soft.

While the soup simmers, toast the pumpkin seeds in a small, dry frying pan over a high heat for a couple of minutes until they begin to pop. Season with sea salt and set aside.

Once the veg is completely soft, turn off the heat, pour in the cream, then blitz using a hand blender until completely smooth. Season to taste with salt, pepper and nutmeg, if using. Add a little more water here if you like a thinner consistency. The soup can be made in advance, covered and reheated later if you like.

Reheat the soup if needed, then divide between bowls. Drizzle with a little more cream, then top with the toasted pumpkin seeds and a pinch of cayenne or smoked paprika, to serve.